This makes for a very tasty version of the traditional chocolate cake but giving you one of your 5 a-day veg too!
Win win all round :)
Serves : 8
Preparation Time : 15 minutes
Cooking Time : 50 minutes
Ingredients
250g Cooked Beetroot
200g Quality Dark Chocolate
200g Plain Flour
200g Unsalted butter ( melted)
100g Dark Brown Sugar
100g Caster Sugar
3 Large Eggs
2tbsp Cocoa Powder
2tsp Baking Powder
1tsp Vanilla Extract
Icing sugar for dusting / Ganache
Ganache :
3/4 cup (185ml) thin cream
150g dark chocolate, finely chopped
1 tablespoon maple syrup
Method
Step 1 .
Pre heat the oven to 180°C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
Step 2 .
Chop the beetroot into quarters and puree in a food processor.
Step 3 .
Break the chocolate into small pieces and put to one side – some larger pieces will give the cake a great texture.
Step 4 .
Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
Step 5 .
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
Step 6 .
Dust lightly with icing sugar and serve in wedges. For dessert, this cake is great with a little crème fraiche on the side.
Ganache :
To make the ganache, combine all ingredients in a small saucepan over low heat. Stir over a medium-low heat, for 5 minutes or until the chocolate is melted and the mixture is smooth and glossy. Leave to cool for 5-10 minutes until the mixture thickens slightly and pour over the cake.
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